Preheat oven to 375 degrees. Cut pizza dough into 4 sections. Roll each section into a 5-inch square on a lightly floured surface. Place 3 slices pepperoni onto half of each square, 1/4-inch from edges; top with 2 tablespoons pizza sauce, 3 tablespoons pizza cheese, and 3 additional slices pepperoni. Fold dough over filling; seal edges.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Who doesn't love a good pepperoni pizza? What about a portable Pepperoni Pizza Pocket?
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (13.8-oz.) can Hy-Vee refrigerated pizza dough | ||
| 24 slice(s) Hy-Vee pepperoni, divided | ||
| ½ c. Hy-Vee pizza sauce, plus additional for serving | ||
| ¾ c. Hy-Vee finely shredded pizza cheese, divided | ||
| 1 Hy-Vee large egg, beaten | ||
| Hy-Vee finely shredded Parmesan cheese, for garnish |
Things To Grab
- Rolling Pin
- Ruler
- Parchment paper
- Baking sheet
- Silicone pastry brush
Directions
Place pockets on parchment-lined baking sheet. Lightly brush tops with beaten egg; sprinkle with Parmesan cheese. Slit tops with a knife.
Bake 20 minutes or until golden. Let stand 5 minutes. Serve with additional pizza sauce.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 50mg
- Sodium: 980mg
- Total Carbohydrates: 46g
- Protein: 16g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 6%